Low-Fat, Mayo-Free Broccoli Salad

Low-Fat, Mayo-Free Broccoli Salad

Yield 2 to 3 servings

Easy to make, super healthy, and, unlike most broccoli salad recipes, not fattening.



  1. Place 1/3 cup water in a saucepan and bring to a low boil.
  2. Add broccoli and cover. Cook over high heat for 2 minutes. (Watch closely to avoid burning.) Remove from heat, transfer to a colander and rinse under cold water to stop cooking and chill broccoli.
  3. Place cashews, lemon juice, lime juice, oil, 2/3 cup water, garlic, sugar, onion powder, and salt in blender and blend until very, very smooth. (This works best using a high power blender.)
  4. In a mixing bowl, combine diced peppers and cold broccoli.
  5. Stir in blender mixture and fresh cilantro.
  6. Chill.


This recipe makes a lot of dressing (because I like a lot of dressing). If you prefer less, simply mix in the desired amount and use the remainder over baked potatoes or on bread. It'll keep in the frig for about 5 days.

For the photo, I drizzled the dressing over the broccoli because I thought it was prettier; but I typically mix the dressing into the salad.

Variation: Add 1/4 cup finely diced red onion when adding peppers.

Recipe by JennifersKitchen at